(source: Heartland, recipes from Midwest kitchens)

This is a recipe for when you have LOTS of strawberries, but it can be halved successfully. Also, feel free to reduce the amount of sugar based on sweetness/ripeness of fruit. Freeze it in small batches to enjoy throughout the summer!

7 cups hulled strawberries

2 cups sugar

1 1/4 cups orange juice

1 cup lemon juice

Puree the strawberries in a blender or food processor, working in batches. In a large bowl, combine puree with sugar, orange and lemon juices and allow to sit at room temperature for 1-2 hours. Pour into a 9 inch square pan and place in the freezer. When the mixture is frozen about 1 inch on all sides, transfer to mixture and beat until mushy. Return to pan and freeze again until slightly frozen, about 1 hour. Beat one more time and return to the pan (or several smaller containers). Freeze until firm.

For serving, remove from freezer 20-30 minutes before serving. If you don’t have time to let the ice thaw slightly, pulse a few times in a food processor to soften slightly. *This recipe can also be made in an ice cream machine.